Chicken & Rice Casserole

Serves: 5
Total Calories: 576


1 whole chicken (3 pounds, cut -up)
1 teaspoon salt
1/8 teaspoon pepper
3 tablespoons canola oil
3 tablespoons Wondra flour
1 (8-ounce) jar pimientos (diced)
1 cup onion (diced)
2 cups rice (cooked until just tender)
2 cups of chicken broth
3 tablespoons soy sauce
1 tablespoon sugar
3 tablespoons cider vinegar


In large skillet add oil; turn to medium heat. Season chicken with salt and pepper and brown in oil. Reduce to low, cover chicken and simmer for 20 minutes or until chicken is tender.

Arrange chicken in a greased 9 x 13 inch pan. Drain pimentos, reserving the liquid. Arrange pimentos over the chicken. Spoon the rice evenly over pimentos.

In skillet used to cook chicken, saute onions until tender. Combine broth, flour, soy sauce, pimento liquid, sugar and vinegar. Cook, stirring, until sauce is slightly thickened. Pour over chicken, pimento and rice.

Cover and bake at 375 degrees for 15 minutes. Remove cover and bake 15 minutes longer.

Nutritional Facts:

Serves: 5
Total Calories: 576
Calories from Fat: 94

This Chicken & Rice Casserole recipe is from the How About a Casserole Cookbook. Download this Cookbook today.

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